Born and raised in Shreveport, Louisiana, Chef Wiley Wilkinson Lewis brings a lifetime of Southern flavor, family tradition, and deep culinary passion to the table. A proud Louisianan with roots both in North Louisiana and the bayous of the south, Wiley’s earliest memories are flavored with food, family gatherings, and the warmth of the Kitchen.

Wiley’s passion for food began at the age of four, inspired by her grandfather, Carl Wiley Jones, also a chef, who first taught her how to make his famous pain perdu (French toast). Known to her as “Big Daddy,” he and her grandmother, Carolyn “Aimeé” Jones, hosted lively holiday parties filled with homemade eggnog, live music, and unforgettable desserts, like his signature rocky road brownies. Those joyful, food-filled memories continue to guide Wiley’s culinary path today.

She grew up along Caddo Lake, surrounded by family, nature, and Louisiana’s rich outdoor traditions – from hunting with her father to weekends at fishing camps in Grand Chenier and in Pecan Island, Little Chenier. Whether cracking pecans from her backyard tree or cracking/scrambling eggs one-handed at the age of seven, food has always been second nature to her.

After high school, Wiley followed her passion from Shreveport to New Orleans, with stops in Lafayette and Baton Rouge along the way. Her culinary journey began in earnest in 2012 when she joined the Besh Restaurant Group at Restaurant Borgne. From there, she worked across several BRG restaurants, including August and Domenica, gaining experience in pastry, bartending, management, and more. She played a key role in the opening of Willa Jean, collaborating with chefs like Kelly Fields and Lisa White to bring their visions to life.

After taking a break from the restaurant world to focus on family, Wiley returned to food through a different lens, working as a fishmonger, sales rep, and social media manager with Inland Foods. Through personal challenges, including the loss of her beloved mother in 2022 and a divorce the same year, Wiley found strength and healing through food, community, and her deep Louisiana roots.

Now, she returns full-circle to BRG, bringing her heart, heritage, and culinary voice to Delacroix, where she celebrates the flavors, stories, and soulful spirit of South Louisiana.

“I believe food is storytelling,” Wiley says. “It connects us, grounds us, and brings us home. Let’s share a meal, swap stories, and create something memorable together.”